Pathak, M. A. ; Sreenivasan, A. (1955) Phosphatase and pyrophosphatase activities of Aspergilli Archives of Biochemistry and Biophysics, 59 (2). pp. 366-372. ISSN 0003-9861
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Official URL: http://linkinghub.elsevier.com/retrieve/pii/000398...
Related URL: http://dx.doi.org/10.1016/0003-9861(55)90503-8
Abstract
Phosphatase and pyrophosphatase of amylase-elaborating Aspergillus niger (submerged growth) and Aspergillus oryzae (surface culture) have a pH optimum of 4.8, no activity being observable at alkaline pH range. With increase in amylase production in a medium like corn steep liquor or sprouted mung bean extract, there is a corresponding increase in phosphatase and, more particularly, pyrophosphatase activities with both organisms as well as in the oxidation of various substrates. Phosphatase activity is inactivated by cyanide and could be regenerated by addition of Zn++ but not by Co++, Mg++, Ca++, Mn++, or Fe++.
| Item Type: | Article |
|---|---|
| Source: | Copyright of this article belongs to Elsevier Science. |
| ID Code: | 35608 |
| Deposited On: | 21 Apr 2011 10:43 |
| Last Modified: | 21 Apr 2011 10:43 |
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